| 词条 | Morogo |
| 释义 |
| name = English = Pigweed Afrikaans Hanekam Scientifically = Amaranthus sp. | image = | caption = | alternate_name = | country = South Africa | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = | course = African spinach | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}Morogo or Moroho, also known as wild or African spinach, refers to a group of at least three different dark green leafy vegetables found throughout Southern Africa [cowpea, vegetable amaranth, or spider flower] and harvested for human consumption. It is considered a traditional South African dish[1] and forms an important part of the staple diet in rural communities.[2] Health benefits and safetyMorogo leaves have a protein content of up to 36%. The ultimate vitamin content is dependent on the age of the plant and method of preparation; the plants contain vitamin A and vitamin C and complement the low levels of calcium, magnesium and iron in maize.[3] In South Africa one of the varieties is known as "pigweed" in English, "hanekam" in Afrikaans and scientifically, Amaranthus sp. An examination of three widely consumed variants have found that its consumption may lower the risk of vascular-related chronic diseases and type 2 diabetes.[4] However, in some circumstances Morogo may increase the risk of fungal infection, specifically fusariosis, especially among immunocompromised individuals such as those suffering from Aids. A study found high levels of Alternaria fungi in internal leaf structures and Fusarium fungi on leaf surfaces.[5] A separate study asserts that Morogo is not a natural host to Fusarium, but may be cross-infected by close proximity to maize crops.[6] Notes1. ^Independent Online 2. ^Science in Africa 3. ^Conservation and utilization of indigenous vegetables in Botswana 4. ^Public Health Nutrition 5. ^The occurrence of toxogenic moulds in traditional household Morogo of Giyana 6. ^The level of mycotic and mycotoxigenic Fusaria in traditional morogo and the agro-environment of Dikgale Demographic Surveillance Site References
|url=http://www.iol.co.za/index.php?click_id=13&art_id=vn20040427040820498C627581&set_id=1 |title=Astronomic gastronomic menu for big bash |publisher=Independent Online |accessdate=6 August 2008 |ref=IOL}}
|url=http://www.scienceinafrica.co.za/2004/november/morogo.htm |title=How healthy is traditional morogo in Africa |publisher=Science in Africa |accessdate=6 August 2008 |ref=ScienceAfrica}}
|url=http://journals.cambridge.org/action/displayAbstract?aid=1888204 |title=Linolenic acid and folate in wild-growing African dark leafy vegetables (morogo) |publisher=Public Health Nutrition, Cambridge University Press |accessdate=6 August 2008 |ref=Cambridge}}
|url=http://www.puk.ac.za/biblioteek/proefskrifte/2007/jivan_sangitad.pdf |title=The occurrence of toxogenic moulds in traditional household Morogo of Giyana |publisher=North-West University Library |accessdate=6 August 2008 |ref=Potch1}}
|url=http://www.puk.ac.za/biblioteek/proefskrifte/2007/mokgakabe_ditselatselae.pdf |title=The level of mycotic and mycotoxigenic Fusaria in traditional morogo and the agro-environment of Dikgale Demographic Surveillance Site |publisher=North-West University Library |accessdate=6 August 2008 |ref=Potch2}}
|url=http://www.bioversityinternational.org/publications/Web_version/500/ch23.htm |title=Conservation and utilization of indigenous vegetables in Botswana |publisher=Bioversity International |accessdate=6 August 2008 |archiveurl = https://web.archive.org/web/20080503031048/http://www.bioversityinternational.org/publications/Web_version/500/ch23.htm |archivedate = 3 May 2008|ref=Bioversity}}{{South African cuisine}} 2 : Leaf vegetables|South African cuisine |
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